ll the ingredients except the fig preserves and fresh figs and blend
Preheat oven to 350.
Beat together first 3 ingredients.
In another bowl sift together the next 5 ingredients.
Add to wet ingredients and stir in fig preserves and pecans.
Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
Bake for 55-65 minutes.
Preheat oven to 325\u00b0. Sprinkle salt and pepper over pork loin, then place in middle of flat baking dish. Sprinkle the onions, garlic and mushrooms around the meat. Spread the fig preserves over the meat until it is completely covered. Pour the wine around the meat; cover with foil and bake until done, 2 to 3 hours. Adjust baking time for less meat.
Combine flour, cornstarch, soda, salt and spices; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
Stir in flour mixture, fig preserves and pecans.
Pour batter into a well-greased 13 x 9 x 2-inch baking pan.
Bake at 325\u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean.
Spread Buttermilk Candy Frosting over warm cake.
br>Spoon desired amount of fig preserves over the cheese.
You
he sides of cup. Bake for approximately 25-30 minutes or
and strawberry gelatin in a large pot. Let stand for 1 hour
n plastic wrap, and chill for an hour in the freezer
ide then add remaining liquids, fig preserves and stir. Seal and close
re soft and caramelized. Add fig preserves and cook additional 2-3
Peel figs and sprinkle sugar on figs (this will allow the figs to produce their own water).
Add jello to figs.
After figs become tender, mash them and boil for 15 to 20 minutes, then place preserves in jars and seal or place them in freezable containers and place in freezer.
Mix together mashed figs, sugar and strawberry Jell-O.
Heat this mixture to a rolling boil and boil for 5 minutes.
Put in hot sterilized jars.
Wash figs.
Mix sugar and figs; bring to a boil.
Add lemon juice; boil for 12 minutes.
Add the jello; boil for 3 minutes. Put into hot, boiled jars and seal.
Prepare figs for cooking; chop.
Mix first 3 ingredients together and cook 20 minutes.
Add 3 boxes jello and cook for 2 minutes more.
Pour into sterile jars and seal.
Combine figs, sugar and Jell-O. Let stand for about 25 minutes. Then bring to boiling point, stirring frequently, cooking for about 5 to 7 minutes. Pour into sterilized jars and seal.
Mix and cook figs and sugar.
After this starts to boil, cook for 20 minutes.
Add strawberry jello and Sure-Jell.
Let come to a boil and cook for 1 minute.
Put into scalded jars and seal.
Broil baguette slices in oven on baking sheet 3 inches from heat for 1-2 minutes or until lightly toasted.
Turn oven to 350.
Stir together cream cheese and blue cheese in a small bowl until well blended. Spread 1/2 teaspoon of cheese mixture onto baguette slices and top with 1/2 teaspoon fig preserves.
Bake at 350 on middle rack for 8-10 minutes, or until throughly heated.
Combine dry ingredients in a large mixing bowl; add oil, beating well.
Add eggs and beat well.
Add buttermilk and vanilla, mixing thoroughly.
Stir in preserves and pecans.
Pour batter into a greased and floured (do not use nonstick spray) 10-inch tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Let cool 10 minutes.
Remove from pan.
Pour warm Buttermilk Glaze over warm cake.
beating well.
Stir in preserves and pecans.
Pour batter
Mix fig preserves, yogurt, and milk together.